BAKED FISH, SPANISH STYLE
From the Betty Crocker International Cookbook. It states it is low-calorie, but it sure doesn't taste low-cal. I used cod, but I think just about any fish would be just as delicious.
Provided by Northwestgal
Categories Peppers
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- If fish is large, cut into 6 serving portions. Arrange fish in ungreased 8x8-inch baking dish. Sprinkle with salt and pepper. Top with green pepper rings, tomato slices, and onion slices.
- Mix together the lemon juice, oil and garlic. Pour seasoned lemon juice over fish. Cover.
- Bake in oven at 375°F for 15 minutes. Uncover and cook until fish flakes easily with fork, about 10 to 15 minutes more.
- Garnish with lemon slices, and serve hot.
SPANISH BAKED FISH
Make and share this Spanish Baked Fish recipe from Food.com.
Provided by ellie3763
Categories Perch
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Thaw frozen fish according to package directions.
- Preheat oven to 350°F.
- Separate fish into four fillets or pieces. Place fish in ungreased 13x9x2-inch baking pan.
- Combine paprika, garlic and onion powder, pepper, oregano, and thyme in small bowl. Sprinkle seasoning mixture and lemon juice evenly over fish. Drizzle margarine evenly over fish.
- Bake until fish flakes easily with a fork, about 20 to 25 minutes.
Nutrition Facts : Calories 137.4, Fat 1.5, SaturatedFat 0.3, Cholesterol 102, Sodium 405.2, Carbohydrate 7.7, Fiber 1.8, Sugar 3.6, Protein 23.2
SPANISH-STYLE GRILLED FISH
Provided by Duff Goldman
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Combine 1 sliced onion, 1/2 cup olive oil, the vinegar, garlic, lemon slices, scallions, 1 1/2 tablespoons paprika, the cayenne, rosemary, thyme and 2 teaspoons salt in a large bowl. Set aside at room temperature, 1 hour.
- Spread the remaining 3 sliced onions in a large disposable roasting pan. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 tablespoon paprika and 1 teaspoon salt.
- Combine the remaining 2 tablespoons olive oil and 1/2 tablespoon paprika in a small bowl. Rinse the fish and pat dry. Rub all over with the olive oil-paprika mixture. Stuff the cavity super full with the marinated onion-herb mixture, adding anything that doesn't fit to the disposable pan.
- Brush the grill grates generously with vegetable oil. Sprinkle the fish on one side with 1/2 teaspoon salt; place salt-side down on the grill and cook until charred on the bottom, 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt; gently flip and cook until the other side is charred, 4 to 5 more minutes. Transfer the fish to a baking sheet and let rest, uncovered, 10 minutes. Meanwhile, transfer the disposable pan with the onions to the grill. Cover and cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes.
- Remove the pan with the onions and reduce the grill heat to medium (if using a charcoal grill, break up the coals to reduce the heat). Add the fish to the pan, belly-side down, making sure you don't spill the stuffing (use your hands to hold him together). Once he is settled, push more onions around him to prop him up. Add 3/4 cup water to the pan; place on the grill, cover and cook until the flesh is opaque, firm and slightly flaky, 20 to 25 minutes.
- To serve, use a large spoon to pull the flesh from the bones-it will fall off easily. Serve with the grilled onion mixture.
- Duff says to make sure you save the fish cheeks for your favorite friend at the table-they're sweet and tender.
SPANISH STYLE BAKED FISH
Continental tasty fish dish with a twist.
Provided by towersa
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat oven to 180 c or Gas mark 6
- Peel and dry potatoes. Toss with onions, peppers and garlic in the oil in a shallow dish. Roast for 45 minutes.
- Scatter olives and bay leaves over the mixture. Sit fish on top.
- Mix pesto and lemon juice and put on top of the fish/vegetables. Roast for further 15 minutes
- Serve with a salad.
SPANISH BAKED SALMON
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Put the croutons, olives, onions and peppers on a baking sheet. Add the smoked paprika, salt, pepper and 3 tablespoons of the olive oil and toss until everything is evenly coated. Bake for 15 minutes.
- Rub the salmon with the remaining 2 tablespoons olive oil and arrange it among the vegetables and croutons on the baking sheet. Bake until the salmon is cooked, another 10 to 12 minutes.
- Garnish with the parsley and serve.
SPANISH BAKED SALMON
"Salmon is particularly wonderful because it cooks really, really quickly!" says Ree.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375˚. Put the bread cubes, olives, red onions and bell peppers on a baking sheet. Add the paprika, 3 tablespoons olive oil and a pinch each of salt and pepper. Toss until everything is evenly coated. Bake for 25 minutes.
- Rub the salmon with the remaining 2 tablespoons olive oil and season with salt and pepper. Arrange the fillets among the vegetables and bread cubes on the baking sheet. Return to the oven and bake until the salmon is cooked through, another 10 to 12 minutes. Garnish with the parsley.
BAKED COD SPANISH STYLE
Make and share this Baked Cod Spanish Style recipe from Food.com.
Provided by Dienia B.
Categories Spanish
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut cod into 1/2 inch strips (the whole fish fillet is ok ).
- Sprinkle with salt and pepper.
- Place on an olive oil coated baking sheet.
- Sprinkle with onion and bell pepper.
- Pour tomatoes and black olives around cod.
- Bake in hot oven 375 degrees Fahrenheit until fish is just tender, about 30 minutes.
- Remove fish to serving platter.
- Mix flour with a little water and pour over the sauce.
- Pour over fish; garnish with watercress if desired.
Nutrition Facts : Calories 261.6, Fat 6, SaturatedFat 0.9, Cholesterol 97.5, Sodium 189.6, Carbohydrate 8.6, Fiber 2.1, Sugar 3.7, Protein 41.8
BROILED SPANISH MACKEREL
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
- Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
- Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 3 g, Cholesterol 49.8 mg, Fat 20.9 g, Fiber 1.3 g, Protein 16.2 g, SaturatedFat 4 g, Sodium 56.1 mg
SPANISH MOROCCAN FISH
This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste.
Provided by Hanna R
Categories World Cuisine Recipes African North African Moroccan
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Heat vegetable oil in a skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrots, tomatoes, and olives; continue to cook until the peppers are slightly tender, about 5 minutes more.
- Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over the vegetables. Season with salt. Stir to incorporate. Place tilapia on top of the vegetables and add enough water to cover the vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.
Nutrition Facts : Calories 268.2 calories, Carbohydrate 12.6 g, Cholesterol 69.6 mg, Fat 5.1 g, Fiber 3.3 g, Protein 41.7 g, SaturatedFat 0.9 g, Sodium 381.1 mg, Sugar 3.3 g
SPANISH-STYLE FISH
This untried recipe is from WebMD® and sounds so healthy and delicious that I decided to post it for Zaar World Tour II.
Provided by Debs Recipes
Categories Spanish
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the fish into semi-small pieces; sauté the fish in heated olive oil until golden-brown; stir in onions, shallots, garlic, tomatoes, cayenne, saffron, and salt.
- Simmer, uncovered, for about 40 minutes; season with fresh-ground pepper and a small handful of tarragon just before serving.
MEXICAN BAKED FISH
Make this Mexican baked fish as hot or mild as you like. Serve with rice, black beans, warm tortillas and margaritas for a festive meal!
Provided by CHRISTYJ
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
- Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
- Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 11.3 g, Cholesterol 69.3 mg, Fat 17.6 g, Fiber 3.4 g, Protein 27.6 g, SaturatedFat 7.2 g, Sodium 529.2 mg, Sugar 1.8 g
SPANISH MOROCCAN FISH
This recipe was submitted to the Allrecipes.com website by MaryJane. This is her introduction. "This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste."
Provided by Happy Hippie
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large skillet on medium-high heat. Add the oil, then cook and stir the onion and garlic, until slightly tender.
- Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans.
- Continue to cook until the peppers are slightly tender.
- Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables.
- Season with salt to taste.
- Stir to incorporate.
- Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook for 40 minutes.
ONE-PAN SPANISH FISH STEW
Use any sustainable white fish or salmon in this easy, flavour-packed stew - perfect with crusty bread
Provided by Barney Desmazery
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
- Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
- Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.
Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.92 milligram of sodium
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